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Kevin Godbee posted an update
#BarbecueChallenge
Here is as 7.7 lb (3.5 kg) beef brisket, which is actually a little small. It was smoked using charcoal, oak and apple woods. The most challenging part was getting past the two hour stall at an internal temperature of 150°F (66°C). It finally finished after 12 hours at an internal temperature of 205°F / 96°C.
Daniela Duran, Maloles Muñoz and 6 others9 Comments-
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Scoolinary Team
Chef Kev: that bark is spot on and the smoke ring is a textbook example—clean, deep, and beautifully defined. The brisket looks juicy and tender, showing real control over low and slow cooking. Your choice of oak and apple woods gave it a balanced depth, and pushing through the stall at 150°F shows your patience and skill as a pitmaster.
What’s the most valuable insight you gained during those 12 hours? Had you worked with brisket before, or was this your first go?
Thanks for kicking off the challenge with such high standards! We can’t wait to see more 🔥
(And don’t forget to share it to your Instagram stories tagging @Scoolinary_en & Chef Furman @bryanfurmanbbq)1-
@soldamiani Thank you! This was my first brisket, but I have smoked several pork shoulders.
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Level:
Scoolinary Team
@kevin-godbee 🙌 Great result for this very first time! Have a lovely weekend, Chef!
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Sous Chef
🔥 That’s some serious dedication… 12 hours of patience and precision! The mix of charcoal, oak, and apple wood must have given it an incredible depth of flavor.
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@lanamihajlovic Thanks Lana!
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That brisket sounds like a labor of smoky love—charcoal, oak, and apple woods must’ve layered in some incredible depth. Powering through that stall at 150°F is no joke, but the final temp tells me it was worth every minute. The photos really capture the patience and precision behind the cook. I bet it was as delicious as it looks.
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@judyrusselllive-com-au Thank you!
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Executive Chef
Qué maravilla ! Debe estar divina acompañada de un buen vino. La pinta es increÃble 👏👏👏
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@loles-mhotmail-com Gracias!
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